Grocery
Natural Casing Franks
What it is
These are sausages made with a casing that comes from an animal's intestine. This casing gives the frankfurter a distinct 'snap' when bitten into. They are typically pre-cooked, making them convenient for quick meals. The meat inside is usually a blend of pork and beef, seasoned and ground to a fine texture. They are a popular choice for grilling and boiling.
How people cook with it
Natural casing franks are versatile and can be prepared in many ways. They are a staple for backyard barbecues and quick weeknight dinners.
- Grilled for a smoky flavor
- Boiled for a tender bite
- Pan-fried until browned
- Added to casseroles
To prepare natural casing franks, you can grill them over medium heat until they are heated through and nicely browned, about 5-7 minutes. Boiling is another simple method; place them in simmering water for about 5 minutes until plump. For a crispy exterior, pan-fry them in a skillet with a little oil over medium-high heat, turning occasionally until they achieve your desired level of browning. They can also be sliced and added to various dishes, like pasta bakes or breakfast scrambles, for added flavor and texture.
How it differs from similar foods
The key difference in natural casing franks is the casing itself. Unlike artificial casings, natural casings provide a satisfying 'snap' and a slightly more rustic texture. This casing also allows the frankfurter to swell and brown more evenly when cooked, contributing to a juicier end product.
Who it is for
Home cooks looking for a classic, flavorful sausage for casual meals.
How to keep the rest
Refrigerate any unused natural casing franks promptly after opening. Store them in their original packaging or an airtight container. They should be kept cold and consumed within a few days for optimal freshness and quality. Proper storage helps maintain their texture and taste.